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LAPT
London Academy of Professional Training
Certificate
Intro to Kitchen Safety & Sanitation
Workshop Level
REF: HS-FBP-W
• Hospitality Centres
• F&B Production
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| 6Subjects | 18Chapters | 72Classes | 440Total Marks | 60%Pass Mark | LifetimeValidity |
At a Glance
| Reference | HS-FBP-W |
| Award | Certificate |
| Assessment | 440 marks — 264 to pass (60%) |
| Prerequisites | None |
| Validity | Lifetime |
| Awarding Body | LAPT — London Academy of Professional Training |
Curriculum
| 1 | Introduction to Kitchen Hazards | 3 chapters · 12 classes 65 marks |
• 1 Understanding Common Kitchen Hazards — 4 classes
› 1.1 Identifying Potential Kitchen Hazards
› 1.2 Understanding Chemical and Physical Risks in the Kitchen
› 1.3 Learning Safe Kitchen Practices to Mitigate Hazards
› 1.4 Applying Hazard Prevention Techniques in Kitchen Scenarios
• 2 Identifying Hazardous Materials and Equipment — 4 classes
› 2.1 Recognizing Dangerous Substances in the Kitchen
› 2.2 Identifying Faulty or Unsafe Kitchen Equipment
› 2.3 Understanding Labels and Warning Signs
› 2.4 Implementing Safety Measures for Hazardous Situations
• 3 Implementing Safety Protocols and Preventative Measures — 4 classes
› 3.1 Identifying Common Kitchen Hazards
› 3.2 Understanding Safety Protocols
› 3.3 Applying Preventative Measures
› 3.4 Practicing Emergency Response
| 2 | Basic Food Safety Practices | 3 chapters · 12 classes 65 marks |
• 1 Understanding Foodborne Illnesses and Prevention Strategies — 4 classes
› 1.1 Exploring Common Foodborne Pathogens
› 1.2 Identifying Symptoms and Risks of Foodborne Illnesses
› 1.3 Applying Safe Food Handling Techniques
› 1.4 Implementing Preventative Measures in Kitchen Practices
• 2 Personal Hygiene and Safe Food Handling Practices — 4 classes
› 2.1 Understanding the Importance of Personal Hygiene in the Kitchen
› 2.2 Mastering Handwashing Techniques for Food Safety
› 2.3 Applying Proper Personal Attire for Food Handling
› 2.4 Implementing Safe Food Handling Practices in Everyday Cooking
• 3 Implementing Sanitation Controls and Temperature Regulations — 4 classes
› 3.1 Understanding Sanitation Controls in the Kitchen
› 3.2 Identifying Common Food Hazards and Contaminants
› 3.3 Implementing Effective Temperature Controls for Food Safety
› 3.4 Applying Sanitation and Temperature Checks in Daily Operations
| 3 | Hygiene Standards in F&B | 3 chapters · 12 classes 65 marks |
• 1 Understanding Foodborne Illnesses and Their Impact — 4 classes
› 1.1 Recognizing Common Foodborne Pathogens
› 1.2 Understanding The Symptoms and Consequences of Foodborne Illnesses
› 1.3 Identifying Sources and Routes of Contamination
› 1.4 Implementing Preventive Measures to Minimize Risks
• 2 Core Principles of Personal Hygiene in F&B Environments — 4 classes
› 2.1 Understanding Personal Hygiene Standards in F&B
› 2.2 Identifying Common Personal Hygiene Mistakes in the Kitchen
› 2.3 Implementing Effective Hand Hygiene Practices
› 2.4 Applying Personal Protective Equipment for Hygiene Compliance
• 3 Implementing Effective Sanitation Practices and Controls — 4 classes
› 3.1 Understanding Core Sanitation Principles
› 3.2 Identifying Common Kitchen Hazards
› 3.3 Applying Sanitation Techniques in Food Preparation
› 3.4 Monitoring and Evaluating Cleanliness Standards
| 4 | Safety Protocol Implementation | 3 chapters · 12 classes 65 marks |
• 1 Understanding Basic Kitchen Safety Protocols — 4 classes
› 1.1 Identifying Common Kitchen Hazards
› 1.2 Demonstrating Proper Handling of Kitchen Tools
› 1.3 Understanding Personal Hygiene and Sanitation Practices
› 1.4 Implementing Emergency Response Procedures in the Kitchen
• 2 Advanced Hazard Identification and Risk Management — 4 classes
› 2.1 Recognising Advanced Kitchen Hazards
› 2.2 Analyzing Risk Factors in Kitchen Environments
› 2.3 Developing Effective Risk Management Strategies
› 2.4 Applying Safety Protocols to Minimise Risks
• 3 Implementing Sanitation Standards in Food Preparation — 4 classes
› 3.1 Understanding Sanitation Standards in Food Preparation
› 3.2 Identifying Common Contaminants in the Kitchen
› 3.3 Practicing Proper Hand Hygiene Techniques
› 3.4 Implementing Sanitization Protocols in Food Handling
| 5 | Personal Hygiene Best Practices | 3 chapters · 12 classes 90 marks |
• 1 Understanding the Basics of Personal Hygiene — 4 classes
› 1.1 Recognizing the Importance of Personal Hygiene in the Kitchen
› 1.2 Identifying Key Personal Hygiene Practices
› 1.3 Understanding the Health Implications of Poor Hygiene
› 1.4 Applying Personal Hygiene Techniques in the Kitchen
• 2 Implementing Hygiene Practices in the Kitchen — 4 classes
› 2.1 Understanding Personal Hygiene: Basics for Kitchen Safety
› 2.2 Demonstrating Proper Handwashing Techniques
› 2.3 Identifying and Using Appropriate Kitchen Attire
› 2.4 Applying Hygiene Protocols to Prevent Cross-Contamination
• 3 Advanced Hygiene Procedures and Compliance — 4 classes
› 3.1 Understanding Advanced Hygiene Regulations
› 3.2 Implementing Strict Personal Hygiene Standards
› 3.3 Practicing Effective Handwashing Techniques
› 3.4 Evaluating Hygiene Compliance in Kitchen Settings
| 6 | Risk Assessment Basics | 3 chapters · 12 classes 90 marks |
• 1 Understanding Hazards in the Kitchen Environment — 4 classes
› 1.1 Identifying Common Kitchen Hazards
› 1.2 Understanding the Impact of Kitchen Hazards
› 1.3 Performing a Basic Kitchen Risk Assessment
› 1.4 Implementing Hazard Control Measures in the Kitchen
• 2 Conducting Effective Risk Assessments — 4 classes
› 2.1 Understanding Risk Assessment Principles
› 2.2 Identifying Hazards in a Kitchen Environment
› 2.3 Analyzing and Prioritizing Kitchen Risks
› 2.4 Developing Mitigation Strategies for Kitchen Safety
• 3 Implementing Control Measures and Monitoring — 4 classes
› 3.1 Understanding Control Measures in Kitchens
› 3.2 Identifying Key Hazards and Appropriate Controls
› 3.3 Implementing Effective Monitoring Techniques
› 3.4 Evaluating and Adjusting Control Measures
| LAPT — 85 Great Portland Street, W1W 7LT, London, United Kingdom info@lapt.org • +44 7513 283044 • lapt.org |
UKPRN 10067351 • Company 4984798 Curriculum current at the date of issue. |